We’ve made the final changes to the Zola Wine & Kitchen menu and the last items we switched up are the most unusual, but my favorite.

I wanted to have a bit of fun as well as some eggs for lunch so the first dish to hit the menu was the All American Breakfast for Lunch.  This dish is just that: Two scrambled eggs seasoned with truffle, house made maple breakfast sausage, cheddar biscuit and buttery hash browns.  What a great lunch for the person who either just woke up or was in a rush and simply missed that all important meal of the day.  Next, turkey meatballs Swedish style.  Who can resist Swedish meatballs?  Especially when they are made from turkey and braised in mushroom gravy then served on a bed of crème fraiche potatoes.   

Then there is the need for a great stew this time of year so I went with braised lamb shoulder with butter beans, kale and preserved tomato pesto.  I’ve really had a yearning for gorgonzola creamed spinach and cabbage so I paired that with chicken scallopini. 

I added everything but the kitchen sink. We also continue with our daily specials and a quiche of the day.  Now that the menu is completely changed, its time to start thinking of the upcoming season.